Kung Pao Chicken is a classic Chinese dish that has become popular all around the world. This spicy, sweet, and savory dish is a favorite in many Chinese restaurants, but did you know that you can make it at home? In this article, we will guide you through the process of making Kung Pao Chicken and share some tips and tricks to make it your own.
History of Kung Pao Chicken
Kung Pao Chicken is named after a famous Chinese official named Ding Baozhen who lived during the Qing Dynasty. He was a Sichuan governor and was known for his love of spicy food. The dish was created in his honor, and over the years, it has become a staple in Chinese cuisine.
To make Kung Pao Chicken, you will need the following ingredients:
- 1 lb boneless, skinless chicken breast, cut into small cubes
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 3-4 dried chili peppers
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/2 cup roasted peanuts
- 2 scallions, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp sugar
- 1 tbsp cornstarch
- Salt and pepper to taste
Marinate the chicken in a mixture of soy sauce, Chinese black vinegar, sugar, and cornstarch for at least 30 minutes.
Heat the oil in a wok or large skillet over high heat.
Add the Sichuan peppercorns and chili peppers and stir-fry for a few seconds until fragrant.
Add the chicken to the wok and stir-fry until it is cooked through and lightly browned, about 5-7 minutes.
Add the ginger, garlic, and roasted peanuts to the wok and stir-fry for another minute.
Add the scallions, soy sauce, and a pinch of salt and pepper to the wok and stir-fry for another minute.
Serve immediately with steamed rice.
Tips and Tricks
Use high-quality chicken for the best results.
Adjust the amount of chili peppers to your desired level of spiciness.
If you don’t have Chinese black vinegar, you can substitute it with rice vinegar or apple cider vinegar.
For a vegetarian version of this dish, you can substitute the chicken with tofu or seitan.